Open ravioli of asparagus

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olive magazine

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Recipe by olive magazine

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1. Add the wine to the garlic and shallot mixture. Bubble until reduced by half. Add the cream and cook for 3 minutes. Tip in the asparagus and stir to warm through. Stir in the basil. Serve 3 sheets of pasta per person, layered up with the asparagus sauce.

Know-how

When buying asparagus, look for firm, straight spears with a tight, compact tip

Per serving

641 kcalories, protein 12.9g, carbohydrate 46.9g, fat 43.7 g, saturated fat 23.1g, fibre 3.7g, salt 0.18 g

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• astroboy

  28 February 2008

  astroboy rated and commented on this recipe

  

  recipe instructions mention basil but it wasn't in the ingredients list so I didn't shop for it! As it was the recipe was quite bland for me without a good bit of seasoning, maybe basil would have improved it.

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• Alba

  02 June 2008

  Alba commented on this recipe

  i agree it was a little bland but a SUPERB idea for a dinner party. I decided to sautee the garlic and shallots in extra virgin olive oil first, then added the wine, a little cream and a crumble or two of gorganzola cheese. I also grilled the asparagus with the olive oil, salt and pepper for a nice smoky taste. Then I assembled the dish like the photo here.

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Ingredients

• 200g asparagus tips, blanched for 2 minutes
• garlic clove , crushed
• 1 shallot , finely chopped, fried in a little butter
• a small glass dry white wine
• 142ml carton double cream
• 6 fresh lasagne sheets, trimmed into squares and cooked until al dente

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 200g asparagus tips, blanched for 2 minutes
• garlic clove , crushed
• 1 shallot , finely chopped, fried in a little butter
• a small glass dry white wine
• 142ml carton double cream
• 6 fresh lasagne sheets, trimmed into squares and cooked until al dente

Per serving

641 kcalories, protein 12.9g, carbohydrate 46.9g, fat 43.7 g, saturated fat 23.1g, fibre 3.7g, salt 0.18 g

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